CN104095518B - Electric cooker with post-fermentation function and making method of fermented foods - Google Patents
Electric cooker with post-fermentation function and making method of fermented foods Download PDFInfo
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Abstract
Disclosed are an electric cooker with a post-fermentation function and a making method of fermented foods. The electric cooker includes an electric rice cooker, an electric soup pot, an electric hot pot, an electric stewpot, an electric steamer, a normal-pressure electric wok including an electric frying wok, a high-pressure electric pot, an electric kettle, a bread maker and a steamed bun maker. A control device of the electric cooker is provided with a fermented food making control program. The making method of the fermented foods includes a pre-treatment phase A, a cooking phase B, a cooling phase B1 and a fermenting phase C. The electric cooker and the making method of the fermented foods have the advantages that the soaking, steaming, bacteria mixing and fermenting steps required by the making of homemade natto are combined in a whole, and the whole course of soaking, cooking, cooling and fermenting can be automatically completed just after a user put food materials, water and edible fermentation bacteria into an inner pot or inner bucket of the electric cooker at one time and presses a button to start the electric cooker, the process is very simple and easy, complexity in making of the homemade natto is greatly reduced, and accordingly, full-automatic making of the natto is achieved and the development trend of the modern society is met.
Description
Technical field
The invention belongs to food-processing method and equipment technical field, more particularly to a kind of electricity with after fermentation function
Hot cooker and fermented food manufacture method.
Background technology
Natto is a kind of health food of japanese traditional, is traditionally made up through fermenting bacillus natto of Semen sojae atricolor.With skill
Art progress, modern microbiology research has shown that, Bacillus natto wide accommodation, flushes, and reproductive capacity is strong, forms dominant population
Hurry up, life cycle is long, and almost can on any food materials containing nutrition such as protein, sugar flourish (certainly, because of bean
Proteinoid content is higher, therefore flourish is preferable on beans food materials).Its fertility is 10 times of common micro-organismss, and
Easily survive, meet poor environment and can form spore, produce the protective effect of high intensity, and acid and alkali-resistance and high temperature (electric pressure cooking saucepan
Steam, boil the spore that a few houres all can not kill Bacillus natto).When environment is suitable spore can prompt activation vigorously breeding, formed excellent
Gesture flora.
Natto has to be prevented osteoporosis, thrombolytic, prophylaxis of hypertension, the growth of anticancer, antioxidation, delays to decline
Always, prevent and treat obesity, adjust blood fat, adjust blood glucose, adjust the intestines and stomach, improve Women’s climacteric, prevention muscae volitantes, relieve the effect of alcohol, antibacterial
Etc. multiple efficacies.
Bacillus natto full name Bafillus natt, is bacillus subtilises Bacillus natto subspecies, and growth temperature is up to 45 55
DEG C, minimum 5 20 DEG C, 25 40 DEG C of preference temperature.Nattokinase is a kind of serine egg producing in soybean isoflavone by natto strain
White enzyme, has thrombus, reduces blood viscosity, improves blood circulation, softens and increase the effect such as blood vessel elasticity, and its highest is heat-resisting
Temperature is 70 DEG C.
Bacillus natto is the fastest in 40 DEG C of growths, but when 35 37 DEG C, producing enzyme is most.It is incubated 24 hours at a temperature of 40 DEG C, receive
Bean bacteria growing is fast, suitable the intestines and stomach coordinating.It is incubated 40 hours at a temperature of 35 37 DEG C, nattokinase grows many, suitable thrombolytic.Separately
Outward, Bacillus natto has multiple strains, its suitable fermentation temperature, time slightly difference of different strains.
But, natto biological active substanceies gradually can inactivate in 27 days, therefore Bacillus natto and nattokinase isoreactivity
More and more weaker, effect is gradually lowered.The fresh natto sold in the market is just as storage life is long and loses most of work(
Effect, and selling at exorbitant prices.About 50 75 yuan of such as 500 grams fresh natto network selling prices, the price that solid shop/brick and mortar store is sold also will be more
High.Only need about 2 yuan of 250 grams of dry Semen Glyciness, 0.5 yuan of Bacillus natto, 0.5 yuan of water power as family oneself makes 500 grams of fresh nattos, amount to into
This only about 3 yuan.The health-care effects such as the thrombolytic due to natto are to need to eat daily for a long time to embody (to eat 50 for each person every day
100 grams), therefore over a year, buying fresh natto needs 2,000 4000 yuan/people.And Homemade equivalent natto is often only
Need 100 200 yuan/people it can be seen that price differs more than about more than ten times, very greatly different.If middle-aged and elderly people is for health care
Eat natto, then the expense buying fresh natto for every ten years more than tens of thousands of units, and will be made natto by oneself and only need to ten rather throughout the year
One of expense.
But Homemade natto generally requires and washes bean, bubble bean about 10 hours, pressure cooker steaming 30 minutes (common normal pressure pots of bean
Then need to steam 13 hours, so that bean or pea are fully soft rotten), again mix Bacillus natto (certain areas in the air just contain Bacillus natto or
Its spore, so inartificial mix Bacillus natto can also.Additionally, for used natto fermentation container, because residual in chamber wall
There are Bacillus natto or its spore, so be re-used for making can not also mix Bacillus natto when natto.But either in the air
Bacillus natto that contain or chamber wall remaining, spore, quantity is all little, so Bacillus natto yield when equal conditions fermentation
Little), at a temperature of about 40 DEG C heat-preservation fermentation more than ten hour (because Bacillus natto is thermophilic oxygen bacterium, therefore heat-preservation fermentation process
The middle air requiring ventilation, having abundance with guarantee), about nearly 30 hours of whole process, and also centre also needs to artificial vaccination natto
Bacterium, bean material is poured in cool-bag from steamer, therefore very loaded down with trivial details trouble.And will cook during family manufacture natto
Semen sojae atricolor and Bacillus natto blend (inoculation) and carry out in atmosphere, thus exist in Bacillus natto seeded process by surrounding air
The problem of middle living contaminantses, causes the natto quality decline fermenting out.
In addition, needing before making natto first the foodstuffs such as Semen sojae atricolor to be soaked.When soaking foodstuff, temperature is higher, then reach
The speed of big water absorption rate is faster., when reaching maximum water absorption rate, soaking temperature is 15 hours when 3 DEG C taking soaking soybean as a example,
4.6 hours are needed, more than 50 DEG C, the time required for maximum water absorption rate that reaches tends to a constant 2 hours when 40 DEG C.Greatly
The water absorption rate of bean highest when 25 DEG C, higher or lower than this temperature, water absorption rate all can decline.
And the content of air and foodstuff immersion absorption speed also have much relations in water.Soak for example with light water, 20
DEG C when reach maximum water absorption rate and need 13 hours, de aerated water (being just free from the water of air) if then 6.5 hours；Common water logging
Bubble, needs 8 hours at 30 DEG C, as long as de aerated water 4 hours.
In water, the maximum saturation content of air and temperature have much relations, when 0 DEG C, about 29 milliliters air/liter water,
Only about 15.64 ml l when 30 DEG C, is 1.6 ml l when 90 DEG C of temperature, and reaching when boiling is air dissolubility
It is zero.So when soaking, the temperature improving soaking water (includes whole raising soaking temperature and the short time improves temperature row
Gas, more suitably reduce temperature immersion) or even boil, may also operate as excluding air effect in water, and then also accelerate to soak speed.
Test proves, dry Semen sojae atricolor is directly thrown in boiling water and soaks, then minute just can absorb water one times about more than 20, this
It is due to the result of high temperature and de aerated water dual function.
At edible aspect, there is mucus " wire drawing " on the natto surface made, very sticky, and also can be formed after natto fermentation
A kind of special abnormal smells from the patient, thus be not suitable for the taste of most of domestic consumers, so these consumers generally feel to be not easy
Accept.In a word, manufacturing process is loaded down with trivial details, inconvenient eating, mouthfeel are uncomfortable, is natto this inexpensive, health-care effect significant day
This traditional food always in China not by the generally accepted main cause of consumer.
At present, commercially available electric-heating cooking utensil includes electric cooker, Electric cooker for soup, electric chafing dish, electric cooking pot, electric steamer, electric frying pan, voltage
Power pot (high pressure electric food warmer), insulating pot, bread producing machine, steamed bun making machine etc..
As, a kind of electric cooker ZL201310554429.0, a kind of electric cooker ZL201320637363.7, electric cooker
ZL201320585200.9,
A kind of Electric cooker for soup ZL201020202351.8,
A kind of Novel electric chafing dish ZL201320441130.X,
A kind of electric cooking pot ZL201320712732.4, a kind of electric cooking pot ZL201320471489.1,
Electric steamer ZL201320564675.X, electric steamer ZL201320399015.0
Multipurpose electric frying pan ZL201320134532.5, a kind of improved electric frying pan ZL201210365905.X.
A kind of electric pressure cooking saucepan ZL201210407960.0 of Rapid opening, is accurately controlled electric pressure cooking saucepan and its pressure of pressure
Force control method and control system ZL201210582052.5, a kind of prevention electromagnetic pressure cooker ZL201310387584.8 etc..Wherein
The operation principle of existing electric pressure cooking saucepan is first will be clean for the air discharge in pot in the culinary art incipient stage, to eliminate residual air
The produced bulbs of pressure, reach after pot inner pressure and in a high voltage state food are cooked after setting value again.Air discharges
Generally carried out using the means of deflation vent valve (being also air bleeding valve) being arranged on pot cover.Vent valve includes valve body and valve
Core, valve body has airway, and valve element is arranged in airway, and valve element by airway closure or can be opened.Airway cross section
Long-pending typically smaller than 20 square millimeters.Vent valve is broadly divided into gravity type and two kinds of electromagnetic type according to working method.Gravity type is exitted
There is movable valve plug, after covering pot cover, in pot when no pressure, valve element falls under gravity naturally, makes at vent valve in valve
In unlatching aeration status naturally；When having certain pressure in pot, valve element rises under gas pressure, blocks vent valve airway,
Vent valve is made to be closed.After culinary art starts, raise with kettle temperature, the steam producing when the air in pot and boiling
Airway from valve body is discharged upwards together, and after kettle temperature raises further, pot internal gas pressure is gradually increased, in this air pressure
In the presence of, valve element, by jack-up upwards, airway is blocked sealing, the food in pot proceeds to cook in a high voltage state thereafter
Prepare food, until making prepared food thing.Culinary art terminate after, kettle temperature is gradually reduced, and pressure dissolves by itself, valve element under gravity under
Fall, reopen vent valve, so that outside air is entered in pot.
The valve element of electromagnetic type vent valve is Electromagnetic Control opening and closing, sends instruction by control device and starts valve element unlatching or pass
Close.For example, a kind of electric pressure cooking saucepan with fresh-keeping function and its fresh-keeping control method ZL20121009139.4.
A kind of microcomputer electric kettle ZL201320047586.8 putting in control circuit.
Bread producing machine is a kind of electric-heating cooking utensil by automatic for the dispensing put well dough-making powder, the bread that ferments, is baked into.As：A kind of complete
Automatic bread machine and full-automatic bread-making methods ZL201310414178.6, Multifunctional bread machine ZL201320300758.8,
A kind of bread producing machine ZL201320461649.4 of Hybrid Heating mode etc..
Steamed bun making machine is to improve on the basis of bread producing machine, such as a kind of steamed bun making machine ZL201210432618.6, a kind of durable
Steamed bun making machine ZL201320589485.3.
In addition, automatic raisins-adding mechanism is also carried on some bread producing machines.For example, a kind of bread producing machine of energy automatic raisins-adding
ZL200910038557.3, it is to arrange automatically controlled feeding device on the bung of bread producing machine, if can place the adjuvants such as all material
In this automatically controlled feeding device, thereon under the control of control device, the base plate of this automatically controlled feeding device can opens voluntarily, from
And render to the adjuvants such as internal fruit material in interior bucket.
In a word, the common ground of these electric-heating cooking utensils above-mentioned is all fuselage, pot cover or the bucket including outer pan body or having outer barrel
Lid (typically having passage on pot cover or bung), all have a cooking container holding food i.e. interior pot or interior bucket,
All there is the control device for the heater of heating with for controlling normal work；Interior pot or interior bucket are located at outer pan body or outer
In bucket.Certainly, some low-grade electric-heating cooking utensils do not have outer pan body.
Operation is all to put in interior pot or interior bucket by the food of needs culinary art, then utilizes control device to control electricity to add
Thermal is heated, and food is steamed, boil or bakes.
But, there are its own shortcomings in these electric-heating cooking utensils above-mentioned：Their work process is at present：Carry out immediately after startup
Although some electric-heating cooking utensils with reservation function, such as CN201220644195.X, CN201020000452.7, after startup for heating
Heating can be proceeded by according to Program time delay set in advance or according to signals such as notes, but be heated to just stop after foodstuff is ripe
Only work, therefore cannot make the fermented foods such as natto, rice wine in fully automated manner using these devices.
Content of the invention
In order to solve the above problems, it is an object of the invention to provide a kind of high degree of automation, easy and simple to handle, can be by
Automatically adjust the temperature of different time sections according to predetermined control program, realize being automatically performed immersion, make ripe, cooling and full mistake of fermenting
The electric-heating cooking utensil with after fermentation function of journey and fermented food manufacture method.
In order to achieve the above object, the electric-heating cooking utensil with after fermentation function that the present invention provides includes electric cooker, electric soup
Pot, electric chafing dish, electric cooking pot, electric steamer, electric frying pan are in interior normal pressure electric food warmer, high pressure electric food warmer, insulating pot, bread producing machine and steamed bread
Machine；
Wherein electric cooker includes：Outer pan body, pot cover, interior pot, heater and control device, interior pot is in outer pan body；
Electric cooker for soup, electric chafing dish, electric cooking pot, electric frying pan include：Outer pan body or do not include outer pan body, pot cover, interior pot, heating dress
Put and control device, when having outer pan body, interior pot is in outer pan body；
Electric steamer includes：Outer pan body or do not include outer pan body, pot cover, interior pot, steaming tray or do not include steaming tray, heater and
Control device, when having outer pan body, the pot edge of described outer pan body and the pot edge of interior pot link together or together with being not attached to；
High pressure electric food warmer includes：Outer pan body, pot cover, interior pot, heater and control device, pot cover is provided with vent valve,
In outer pan body, outer pan body is provided with a pot tooth to interior pot, and pot cover is provided with lid tooth, rotates pot cover, and pot tooth is mutually fastened with lid tooth
Or separate；
Insulating pot：Including kettle body, pot lid, heater and control device；
Bread producing machine, steamed bun making machine include：There is the fuselage of outer barrel, the interior bucket in outer barrel, outer barrel bottom has bucket in support
Base, outer barrel or interior bucket have bung, bung is provided with or does not set automatically controlled feeding device, and bottom of the barrel is provided with rabbling mechanism,
It is provided with fuselage for driving the driving means of rabbling mechanism motion, the heater for heating and being used for controlling normal work
Control device；
It is provided with the interior pot of above-mentioned electric-heating cooking utensil or in interior bucket or do not set steaming basin；It is provided with outer pot body or in fuselage or do not set
Refrigerating plant；With or without temperature-detecting device in described control device；
It is characterized in that：Fermented food is carried on the described control device with the electric-heating cooking utensil of Fermentation Function and makes control
Processing procedure sequence；
This control program is that described control device first passes through temperature after the electric-heating cooking utensil with after fermentation function is opened
The temperature of pot, interior bucket or kettle body or do not detect in detection means detection, controls heating devices heat or does not heat, make in interior pot,
Temperature in interior bucket or in kettle body reaches 150 DEG C of ambient temperature, the boiling temperature under preferably 40 DEG C ambient pressures, further
It is preferably 50 80 DEG C, 0.01 36 hours retention times, preferably 0.2 18 hours, more preferably 0.5 15 hours,
Thus by the foodstuff in interior pot, interior bucket, kettle body or in steaming basin and water, or foodstuff, water and edible fermenting agent soak or do not soak
Steep and be directly entered next step；
Next step, by temperature-detecting device detect in the temperature of pot, interior bucket or kettle body or do not detect, control heater
Heating, makes the temperature in interior pot, interior bucket or kettle body reach 150 DEG C of boiling temperature under ambient pressure, holding 0.05 5 is little
When, by above-mentioned foodstuff by Bao Kuo steaming/boil/bake including by way of thermal ripening food；
Next step again, by temperature-detecting device detect in the temperature of pot, interior bucket or kettle body or do not detect, control heating dress
Put stopping heating, make the temperature in interior pot, interior bucket or kettle body be down to 55 DEG C of ambient temperature, required time 0.01 3 hours, make
The temperature drop of above-mentioned delicatessen；
Next step again, by temperature-detecting device detect in the temperature of pot, interior bucket or kettle body or do not detect, then control plus
Thermal is turned on and off, and makes the temperature in interior pot, interior bucket or kettle body be maintained at 15 55 DEG C of temperature, preferably 25 45 DEG C,
More preferably 28 42 DEG C；3 120 hours time, preferably 8 48 hours, more preferably 12 36 hours, make
Delicatessen completes sweat together with edible zymocyte and makes fermented food；
Finally, alternatively, then by temperature-detecting device detect in the temperature of pot or interior bucket or do not detect, then control plus
Thermal stops heating, controls refrigerating plant refrigeration simultaneously, so that interior pot temperature is maintained between 0 10 DEG C, preferably 26 DEG C
Between, keep 8 30 hours, preferably 12 24 hours, make fermented food after-ripening.
Described pot cover, bung or pot lid are provided with least one passage, and passage and arrange or be not provided with sky
Air filter；
With and without gap between described pot cover and interior pot, arrange at gap or be not provided with air filter；
With and without gap between described bung and interior bucket or outer barrel, arrange at gap or be not provided with air filtration
Device；
Arrange on described passage or be not provided with can opening and closing device, can opening and closing device be electric or hand baffle plate or valve
Door, wherein electronic baffle plate or valve are electrically connected with control device；
Fan is set in described passage or is not provided with fan, the electrode of fan is electrically connected with control device.
Described refrigerating plant is to be arranged on below interior pot or interior bucket or the bottom of sidewall outer, outer pan body or fuselage or side
Semiconductor refrigerating module at wall, the electrode of semiconductor refrigerating module is electrically connected with control device, semiconductor refrigerating module with interior
Pot or interior bucket directly contact or by metal heat-conducting plate mediate contact or do not contact.
The airway cross-sectional area of the vent valve on described high pressure electric food warmer is 20 2000 square millimeters, preferably
28 1500 square millimeters；When heater is for more than one, the 2nd heater or add for the temperature automatically controlled quasiconductor of PTC
Hot device, it is electrically connected with control device, and located at outer pan body bottom, the heating-up temperature that it automatically controls is 35 45 DEG C.
The fermented food manufacture method of the electric-heating cooking utensil with after fermentation function that the present invention provides includes carrying out in order
Following phases：
Pretreatment stage A：
Ripe or raw foodstuff, water are put in interior pot, interior bucket or the kettle body of the described electric-heating cooking utensil with after fermentation function,
The weight of foodstuff and water is than for 1:1 20, preferably 1:1.2 10, put into simultaneously or do not put into edible fermenting agent, cover
Open electric-heating cooking utensil after pot cover, bung or pot lid, using water, above-mentioned foodstuff is soaked or do not soak and be directly entered next
In the stage, soaking temperature is 150 DEG C of ambient temperature, the boiling temperature under preferably 40 DEG C ambient pressures, more preferably
50 80 DEG C, soak time 0.01 36 hours, preferably 0.2 18 hours, more preferably 0.5 15 hours；
Or, putting into ripe or raw foodstuff in steaming basin, putting into simultaneously or not putting into water, put into or do not put into edible fermentation
Microbial inoculum, steams basin and puts in the described interior pot of electric-heating cooking utensil carrying after fermentation function, interior bucket or steaming tray, put in interior pot or interior bucket
Enter or do not put into water, cover and open electric-heating cooking utensil after pot cover or bung, using water, foodstuff is soaked or do not soak and direct
Enter next stage, soaking temperature is 150 DEG C of ambient temperature, the boiling temperature under preferably 40 DEG C ambient pressures, further
It is preferably 50 80 DEG C, soak time 0.01 36 hours, preferably 0.2 18 hours, more preferably 0.5 15 hours；
Wherein normal pressure electric food warmer, insulating pot, bread producing machine, the air pressure inside of steamed bun making machine are ambient pressure, and immersion water is added
The maximum temperature being reached after heat is the boiling temperature under ambient pressure；
The air pressure inside of high pressure electric food warmer is ambient pressure 0.4MPa, the highest temperature that immersion water is reached after being heated
Spend for 150 DEG C of the boiling temperature under ambient pressure；
After the completion of described pretreatment stage A, carry out or do not carry out sound/light prompting；
Make ripe stage B：
Using heater pass through Bao Kuo steaming/boil/bake including mode of heating above-mentioned mixing foodstuff is heated so as to
Temperature reaches 200 DEG C of boiling temperature under ambient pressure, and is incubated 0.05 5 hours so as to become delicatessen；
Wherein normal pressure electric food warmer, the air pressure inside of insulating pot are ambient pressure, and the temperature being reached after heating is environment gas
The boiling temperature of pressure, temperature retention time 0.2 5 hours, preferably 0.5 3 hours；
The air pressure inside of high pressure electric food warmer is ambient pressure 0.4MPa, and the temperature being reached after heating is under ambient pressure
150 DEG C of boiling temperature, temperature retention time 0.05 5 hours, preferably 0.3 2 hours；
Bread producing machine, the air pressure inside of steamed bun making machine are ambient pressure, and the temperature being reached after heating is the boiling under ambient pressure
Rise 200 DEG C of temperature, temperature retention time 0.1 5 hours, preferably 0.3 2 hours；
After the completion of B of described system ripe stage, carry out or do not carry out sound/light prompting；
Temperature-fall period B1：
Heater stop heats, and makes the delicatessen temperature in electric-heating cooking utensil be down to ring by natural or the pressure type of cooling
Between 55 DEG C of border temperature, required time 0.01 3 hours, preferably 0.02 2 hours, more preferably 0.03 1 is little
When；
In above-mentioned pretreatment stage A, system ripe stage B or temperature-fall period B1, any time adds or is added without edible and sends out
Yeast-like fungi agent；
After the completion of B1 of described system ripe stage, carry out or do not carry out sound/light prompting；
Fermentation stage C：
In electric-heating cooking utensil, in the condition of ambient pressure, 15 55 DEG C of temperature, 50 100% humidity and aerobic or anaerobic
Under, the edible zymocyte flourish in edible fermenting agent or in environment, the nutrition in phagocytosis delicatessen are fermented,
It is changed into fermented food through 3 120 hours；Fermentation temperature is preferably 25 45 DEG C, more preferably 28 42 DEG C；Time is excellent
Elect 8 48 hours as, more preferably 12 36 hours；
After the completion of described fermentation stage C, carry out or do not carry out sound/light prompting.
Described fermented food manufacture method also includes after-ripening stage D, and this stage is after the completion of fermentation stage C, heating
Device stops heating, utilizes semiconductor refrigerating module to freeze simultaneously, so that interior pot or interior barrel temperature is maintained between 0 10 DEG C, excellent
Elect as between 26 DEG C, keep 2 30 hours, preferably 8 24 hours, make fermented food after-ripening.
The described ripe stage B of system is additionally included in the step that its later stage evaporates excessive moisture in interior pot, interior bucket or kettle body, with
Enable delicatessen in fermentation stage C fully and air contact.
When using bread producing machine or steamed bun making machine as electric-heating cooking utensil, in described fermentation stage A, make ripe stage B, cooling rank
Section B1 or in any one stage of fermentation stage C, with the stirring to delicatessen using rabbling mechanism, mixing time accounts for this rank
0 100%, preferably 0.2 70%, further preferred the 1 15% of section total time；
Preferably, described bread producing machine or steamed bun making machine are provided with automatically controlled feeding device, and edible fermenting agent is put into automatically controlled
In feeding device, during pretreatment stage A, the ripe stage B of system, temperature-fall period B1 or fermentation stage C are carried out, pass through described electricity
Its interior edible fermenting agent is put in staving or steams in the foodstuff in basin by control feeding device.
In described pretreatment stage A, first the temperature heating of immersion water is reached 75 150 DEG C, preferably 80
Boiling temperature under ambient pressure, 0.005 0.5 hours retention times, so that gas is discharged in water；Lower the temperature again and reach environment temperature
70 DEG C of degree soaks 0.2 12 hours.
Described foodstuff is beans, rice, wheat and barley, Semen Maydiss class, dry fruit, fruits, greengrocery, in newborn class and saccharide
At least one；Beans includes but is not limited to Semen Glyciness, Semen sojae atricolor, Semen phaseoli radiati, Semen phaseoli radiati and Semen Phaseoli；Rice include but is not limited to rice, Semen setariae,
Oryza glutinosa and fructus zizaniae caduciflorae；Wheat and barley includes but is not limited to Fructus Hordei Vulgaris, Semen Tritici aestivi, Herba bromi japonici and Semen Fagopyri Esculenti；Semen Maydiss class includes but is not limited to Semen Maydiss, glutinous jade
Rice, sweet corn and purple corn；Dry fruit include but is not limited to Semen arachidis hypogaeae, Semen Helianthi, pine nut, Semen Castaneae core, Semen Juglandis, Semen Nelumbinis,
Fructus Jujubae, Semen Sesami, dried Fructus Vitis viniferae, Fructus Pistaciae Verae, Semen coryli heterophyllae, Fructus anacardii, Semen Torreyae, Semen Juglandiss, almond, Fructus Fici, Semen Ginkgo, Semen Armeniacae Amarum and Hawaii nut；
Fruits include but is not limited to Fructus Mali pumilae, pear, Fructus Fragariae Ananssae, blue berry, Fructus Persicae, Fructus Pruni, Citrullus vulgariss, Fructus Chaenomeliss, hami melon, Fructus Citri junoriss and Fructus Citri tangerinae；Vegetable
Dish class includes but is not limited to Radix Raphani, Chinese cabbage, Fructus Solani melongenae, Fructus Cucumidis sativi and Fructus Lycopersici esculenti；Newborn class includes but is not limited to Lac Bovis seu Bubali, Lac caprae seu ovis and its product；Sugar
Class includes but is not limited to monosaccharide and disaccharide, oligosaccharide, polysaccharide and Mel；
The described weight steaming the water put in basin and foodstuff ratio is for 0.6 5:1, preferably 13:1；
Described edible fermenting agent is natto microbial inoculum or distillers yeast, and natto microbial inoculum is Bafillus natt or natto spore
The spore of bacillus and its preparation containing Bafillus natt or spore；The addition of edible fermenting agent is foodstuff weight
0 5%, preferably 0.001 3%；
Described fermented food be natto or rice wine, fermented food make before, in manufacturing process or make finish after,
Food additive/food additive and other food materials, adjuvant can also be added.
It is an advantage of the invention that by the bubble bean required for Homemade natto, steam bean, mix bacterium, four steps of fermentation combined into
One, consumer only needs in interior pot or the interior bucket disposably foodstuff, water and edible fermenting agent are put into the present invention, then presses
Key start, you can be automatically performed immersions, system ripe, cooling, ferment overall process, succinctly save trouble very much, drastically reduce the area self-control
The Operating Complexity of natto.
The fermented food manufacture method of the present invention takes full advantage of the spore heat-resistant quality of Bafillus natt, overcomes skill
Art prejudice (it is entirely first to cook bean at present, then mix natto microbial inoculum), just can be by natto spore in pretreatment stage A
Bacillus agent is put in interior pot or interior bucket together with foodstuff, water；Again the foodstuff being mixed with natto microbial inoculum is being made ripe rank together with water
Section B system is ripe；Then enter back into fermentation stage C fermentation, thus achieve full-automatic making natto, meet modern social development side
To.
Soak at 50 80 DEG C, foodstuff not only can be accelerated to absorb water, shorten total Production Time, Bacillus natto can also be avoided
Spore just sprouts for Bacillus natto in pretreatment stage A, leads to ferment unsuccessfully in fermentation stage C.Because natto microbial inoculum institute in normality
The principle active component comprising is Bacillus natto spore (Bacillus natto itself is relatively more fragile, is difficult to survival in usual dry powder).As
Fruit in pretreatment stage A, natto microbial inoculum is just added in foodstuff and water, through multiple hours in 50 DEG C of temperature of ambient temperature
Lower immersion, then the spore of Bacillus natto just sprout for Bacillus natto, then the ripe stage B of ensuing system boiling heat (usually
More than 100 DEG C) Bacillus natto will be killed, thus causing the fermentation failure of fermentation stage C below.And if at 50 80 DEG C
Soak, then Bacillus natto spore would not sprout for Bacillus natto, be maintained at spore state, can bear the high temperature making ripe stage B, enter
And ensure to sprout for Bacillus natto again, carry out breeding guarantee normal fermentation in fermentation stage C (28 45 DEG C of preferable temperature).
Brief description
Fig. 1 Fig. 8 be respectively the embodiment of the present invention 18 provide fermented food manufacture method adopted with rear
The electric-heating cooking utensil structural representation of ferment function.
Specific embodiment
The electric-heating cooking utensil with after fermentation function with specific embodiment, the present invention being provided below in conjunction with the accompanying drawings and fermentation
Method for making food is described in detail.
Embodiment 1：
The fermented food manufacture method that the present embodiment provides is by the knot of the electric cooker disclosed in ZL201310554429.0
Structure becomes the electric-heating cooking utensil with after fermentation function after slightly transforming, control heater to carry out adding using control device thereon
Heat and the foodstuff in interior pot is made fermented food, thus completing manufacturing process.Fig. 1 is this rice cooker structure schematic diagram,
As shown in figure 1, this electric cooker mainly includes shell body 1, cooking switch 2, pot aluminum gallbladder 3, pot cover 5, heat-generating disc 6, supports pallet
8th, support feet 81 and control device；Wherein be provided with a pot chamber in shell body 1, pot intracavity equipped with pot aluminum gallbladder 3, equipped with pot on pot aluminum gallbladder 3
Lid 5, the position that pot intracavity is located at pot aluminum gallbladder 3 lower section is provided with heat-generating disc 6, between the inner surface of shell body 1 bottom surface and heat-generating disc 6
It is provided with a support pallet 8, heat-generating disc 6 is placed on this support pallet 8, support the bottom of pallet 8 to be provided with support feet 81, cooking switch
2 and control device be arranged on shell body 1, in described control device carry temperature-detecting device.
The present embodiment is to form at least one passage on the pot cover 5 of above-mentioned electric cooker, and on passage setting with
Control device electrical connection electronic can opening and closing device, the control program of control device is changed simultaneously, be increased prepared food
Product make and finish after fermentation function, are provided with the program of " first delicatessen processed and then fermentation " in this timed unit.
Now taking make natto as a example illustrate.Natto is one of fermented food, using above-mentioned with after fermentation work(
Can electric-heating cooking utensil make natto concrete manufacture method be：First 100g is given birth to dry Semen Glyciness, 1200 milliliters of water and 0.5g " activity
Natto powder " (inspire confidence in this bio tech ltd and produce, Biological Strength board by Shanghai one hundred.Include Bacillus natto) put in pot aluminum gallbladder 3, then
Cover pot cover 5, now can be in closure state by opening and closing device, therefore passage can opening and closing device be sealed up, and presses afterwards and cooks
Prepare food switch 2 and open with after fermentation function electric-heating cooking utensil, described control device first pass through temperature-detecting device detection in
The temperature of pot, then controls heat-generating disc 6 to produce heat, thus by pot aluminum gallbladder 3 together with its dry Semen Glycines of interior life, water and active natto
Powder is together heated to 50 DEG C, and keep at this temperature 2 hours and dry soybean soaking is become wet Semen Glyciness, so far terminate pre-treatment rank
Section A.Now, by temperature-detecting device detect in pot temperature, afterwards control heat-generating disc 6 wet Semen Glyciness are added by way of boiling
Heat is to boiling (standard atmosphere depresses 100 DEG C of water boiling point), and keeps fluidized state 2 hours that raw soya bean is made ripe Huang
Bean, so far terminates to make ripe stage B；Further by temperature-detecting device detect in pot temperature, afterwards heat-generating disc 6 stop heating,
Lowered the temperature, when the temperature in pot aluminum gallbladder 3 is down to 37 DEG C naturally, so far terminated temperature-fall period B1；Examined by temperature further
Survey pot temperature in device detection, then using control device automatically open up electronic can opening and closing device, Open from This Side passage so that
The soybean isoflavone by natto strain that will carry out below is carried out in aerobic environment, controls the work of heat-generating disc 6, makes a pot aluminum gallbladder be maintained at 37
DEG C temperature (about 80% humidity) under above-mentioned full fat soybean fermented 24 hours together with active natto powder and make natto, so far
Terminate fermentation stage C.
In addition, if make in ripe later stage in stage B pot aluminum gallbladder 3 still thering is unnecessary moisture, that is, now the Semen Glyciness in pot aluminum gallbladder 3 are complete
Portion or a part are immersed in water, so influence whether the contact with air for Semen Glyciness when next step fermentation.Following sides can be adopted
Method evaporates this part moisture：One temperature being electrically connected with control device is respectively mounted on the bottom of a pan of pot aluminum gallbladder 3 and pot wall
Sensor, make ripe two temperature sensors of stage B later-stage utilization simultaneously, respectively detection the bottom of a pan and pot wall temperature, if pot wall
Temperature is less than cooking bottom temperature, shows in pot that moisture has consumed dry, at this moment can be directly entered fermentation stage C, otherwise show in pot still
Have and do not consume dry moisture, can be utilized the mode of heat-generating disc 6 heating to evaporate part moisture in the case, so that full fat soybean is being sent out
Ferment stage C fully and air contact can enter back into fermentation stage C afterwards.Additionally, each stage terminates timed unit also can send out
Speak/light cue.
In addition, small-sized fanses can be arranged in passage, and the electrode of fan is electrically connected with control device.This is
Because natto is thermophilic oxygen bacterium, require ventilation during therefore fermenting, to ensure the air having abundance.Alternatively, can also be in ventilation
Air filter is set at hole.
Embodiment 2：
The fermented food manufacture method that the present embodiment provides is by the knot of the electric cooking pot disclosed in ZL201320471489.1
Structure becomes the electric-heating cooking utensil with after fermentation function after slightly transforming, control heater to carry out adding using control device thereon
Heat and the foodstuff in interior pot is made fermented food, thus completing manufacturing process.Fig. 2 is this electric stewpot structure schematic diagram,
As shown in Fig. 2 this electric cooking pot mainly includes pot, pot cover 2, interior pot 12, heater and control device；Wherein pot includes
Outer pot 11 and housing 10；Housing 10 includes side shell 101 and base 102；Heater is arranged between outer pot 11 and housing 10,
And control device is then arranged on side shell 101.
The present embodiment is to form at least one passage on the pot cover 2 of above-mentioned electric cooking pot, arranges air mistake at passage
Filter.The control program of control device is changed simultaneously, increased delicatessen making and finish after fermentation function, that is, now
It is provided with the program of " first delicatessen processed and then fermentation " in control device.
Now taking make natto as a example illustrate.By 40 grams of wet Semen Glyciness, 30 grams of wet Semen sojae atricolors, 1000 milliliters of water and a natto
(Jinnuo Ruilin Biological Science and Technology Development Co., Ltd., Tianjin produces bacterium capsule, knows board Bacillus natto capsule.0.32 gram /) put into above-mentioned
In the interior pot 12 of the electric-heating cooking utensil with after fermentation function, right pot cover 2, after pressing cooking switch afterwards and opening and carry
The electric-heating cooking utensil of Fermentation Function, under control of the control means, heater produces heat, thus will be interior together with it for interior pot 12
Wet Semen Glyciness, wet Semen sojae atricolor, water and Bacillus natto capsule are heated to seething with excitement by way of boiling, and keep seething with excitement 1.5 hours and make ripe
Bean, so far terminates to make ripe stage B；Heater stop heating afterwards, the temperature in interior pot 12 after 1 hour is down to 40 naturally
DEG C, so far terminate temperature-fall period B1；Last at 40 DEG C of temperature (about 70% humidity) by above-mentioned full fat soybean, ripe Semen sojae atricolor and receive
Bean bacterium is fermented together 20 hours and makes natto, so far terminates fermentation stage C.
Before making above-mentioned natto or after making and finishing, the adjuvants such as Semen arachidis hypogaeae, Semen Maydiss can also be added inside in pot 12, with
Have additional nutrients, improve taste.In addition, if make in the ripe later stage in stage B still thering is unnecessary moisture in pot 12, above-mentioned reality still can be adopted
The method applying example 1 offer evaporates this part moisture, and narration is not repeated herein.
Further, since the structure proximate of the structure of Electric cooker for soup, electric chafing dish and electric frying pan and electric cooking pot, therefore also can be as this reality
Apply after said apparatus are equally slightly transformed by example as the electric-heating cooking utensil with after fermentation function.
Embodiment 3：
The fermented food manufacture method that the present embodiment provides is by the knot of the electric steamer disclosed in ZL201320399015.0
Structure becomes the electric-heating cooking utensil with after fermentation function after slightly transforming, control heater to carry out adding using control device thereon
Heat and the foodstuff in steamed layer (i.e. steaming tray) is made fermented food, thus completing manufacturing process.Fig. 3 is this electric steamer structure
Schematic diagram, as shown in figure 3, this electric steamer mainly includes base 9, steamed layer 1, pot cover 3, control device and heater；Wherein
Steamed layer 1 is made up of Multideck layer unit, overlays on base 9；Pot cover 3 is placed in steamed layer 1；Control device and heater are then
It is arranged in base 9.
The present embodiment is to form at least one passage on the pot cover 3 of above-mentioned electric steamer, arranges air mistake at passage
Filter.The control program of control device is changed simultaneously, increased delicatessen making and finish after fermentation function, that is, now
It is provided with the program of " first delicatessen processed and then fermentation " in control device.
Now still taking make natto as a example illustrate.First dry for 50 grams of lifes Semen Glyciness, 20 grams of raw extra dry red wine beans, 20 grams of lifes are done black
Rice, 200 milliliters of water and 0.05 gram of fermenting bacillus natto agent (include Bacillus natto, starch.Jiangsu nanogram biological engineering company limited gives birth to
Produce, river show board) put in a steaming basin and mix homogeneously, put into steaming basin in steamed layer 1 together with its interior foodstuff afterwards, then cover
Pot cover 3, adds water in base 9 simultaneously, presses cooking switch afterwards and open the electric-heating cooking utensil with after fermentation function, in control
Under the control of device processed, heater will produce heat, thus the water of base 9 is heated to seething with excitement, so that the temperature in steaming basin is reached
To 100 DEG C (ambient pressure is a normal atmosphere), it is incubated 50 minutes at this temperature, described xerophagia material experience during being somebody's turn to do
High temperature soaks water suction and the process (immersion process in pretreatment stage A and make ripe stage B link together) cooking；Then
Stop heating again so as to Temperature fall to about 40 DEG C；Then the intermittent heating is adopted (for example, to heat 1 minute, stop heating
10 minutes, then heat 1 minute, then stop heating 10 minutes.Iterative cycles) make the temperature in steaming tray maintain 30 45 DEG C it
Between, keep making within 30 120 hours above-mentioned full fat soybean, ripe Semen Phaseoli, ripe fructus zizaniae caduciflorae ferment together with fermenting bacillus natto agent and make natto,
So far terminate fermentation stage C.
In the present embodiment, if the foodstuffs such as the raw Semen Glyciness soaked, Semen Phaseoli and fermenting bacillus natto agent are put into steaming basin
The electric-heating cooking utensil interior, utilization is with after fermentation function makes fermented food, then because the foodstuff soaking has absorbed enough
Moisture, so it is also possible to no longer discharge water toward in steaming basin.It is identical that remaining such as cooks, lowers the temperature, fermenting at the process, repeats no more.
Alternatively, above-mentioned natto making before or make finish after, wherein can also add the flavoring agent such as Bulbus Allii Cepae, salt.
Embodiment 4：
The fermented food manufacture method that the present embodiment provides is by the electric pressure cooking saucepan disclosed in ZL2012105820525.5
Structure becomes the electric-heating cooking utensil with after fermentation function after slightly transforming, control heater to carry out adding using control device thereon
Heat and the foodstuff in pot is made fermented food, thus completing manufacturing process.Electric pressure cooking saucepan is also referred to as high pressure electric food warmer.Fig. 4
For this electric pressure cooker structure schematic diagram, as shown in figure 4, this electric pressure cooking saucepan mainly includes pot 1, pot cover 2, heater 4 and
Main control unit 3；Wherein pot cover 2 is provided with inner cap 21, and pot 1 is provided with inner bag 11, after inner cap 21 and inner bag 11 sealing assembling
Form sealing space；Pressure limiting valve 25 is additionally provided with pot cover 2, the lower surface of pressure limiting valve 25 is connected with above-mentioned sealing space, upper surface
With ft connection；Heater 4 is arranged on the position being located at inner bag 11 lower section in pot 1；Main control unit 3 is then arranged on pot 1
Top.
The gravity type vent valve (not drawing in Fig. 4) mentioned in background technology is additionally provided with the pot cover of above-mentioned electric pressure cooking saucepan.Put
The airway cross-sectional area of air valve is 30 square millimeters, and larger airway cross-sectional area is conducive to air circulation.
The control program of main control unit 3 is modified by the present embodiment, increases delicatessen making and finishes after fermentation function,
It is provided with the program of " first delicatessen processed and then fermentation " in main control unit 3.
Now still taking make natto as a example illustrate.First jade is done in dry for 60 grams of lifes Semen Glyciness, 10 grams of raw dried rices, 10 grams of lifes
Rice, 20 grams of raw extra dry red wine beans, the dry Fructus Hordei Vulgaris of 10 grams of lifes, the dry fructus zizaniae caduciflorae of 10 grams of lifes, 300 milliliters of water and 0.1 gram of dawn board natto mycopowder (Tianjin gold
Promise Rayleigh biotechnology Development Co., Ltd produces) put in inner bag 11, then cover inner cap 21, press cooking switch afterwards and
Open the electric-heating cooking utensil with after fermentation function, under the control of main control unit 3 (control device), heater 4 produces heat,
Inner bag 11 is made together to heat up together with its interior foodstuff, in temperature-rise period, the air that inner bag 11 Central Plains is deposited and the steaming producing during heating
Vapour discharges (during being somebody's turn to do, volatilize away and discharge by vent valve in water after the air heats containing) by vent valve together,
After kettle temperature, pressure increase further, under gas pressure, the valve element of vent valve rises, and the airway of vent valve is closed,
Inner bag 11 is made to keep high pressure.Further up into 110 DEG C (killing miscellaneous bacteria) simultaneously, and keep 3 minutes；Stop heating so as to from
So cool to 40 DEG C, keep 1.5 hours (now, due in inner bag 11 temperature reduce, air pressure decline, so venting valve core weight
Newly fall, open airway, so that outside air is reentered in inner bag 11.Or, vent valve can also adopt
Electromagnetic valve described in ZL20121009139.4, is now not turned on electromagnetic valve, makes to keep vacuum negative pressure condition in inner bag 11.Vacuum
Soak under negative pressure state and foodstuff also can be accelerated to absorb water, also avoid Bacillus natto spore to sprout at this moment for natto simultaneously to greatest extent
Bacterium) make to soak in foodstuff water after degassing, fully absorb water, complete pretreatment stage A；
Enter back into the ripe stage B of system：Main control unit 3 controls heater 4 that inner bag 11 is heated to 110 DEG C, and holding 0.5 is little
When, make foodstuff become delicatessen, complete to make ripe stage B；
Enter back into temperature-fall period B1：Main control unit 3 controls heater 4 to stop heating, so that inner bag 11 natural cooling is lowered the temperature
To 42 DEG C, so far terminate temperature-fall period B1, in this stage, because kettle temperature is gradually lowered, pot internal gas pressure is gradually lowered
For ambient pressure, valve core of at this moment exitting falls naturally, thus reopens the airway of vent valve, extraneous air will enter again
Enter in inner bag 11, the soybean isoflavone by natto strain in order to carrying out later is carried out in aerobic environment, makes Bacillus natto numerous rapidly
Grow.
Finally at 42 DEG C of temperature (about 80% humidity), above-mentioned prepared food thing is fermented 20 hours together with natto mycopowder
And make natto, so far terminate fermentation stage C.
Alternatively, the present embodiment can also arrange secondary heater, electrically connects with control device.It is also disposed at inner bag 11
The position (pot 1 bottom) of lower section, secondary heater is temperature automatically controlled PTC semiconductor heat booster, the simple low cost of its structure
Honest and clean and its energising after can be automatically held in temperature constant state.Heater 4 (namely primary heater) is adopted in the ripe stage B of described system
Heating, is added using secondary heater in described fermentation stage C (only needing to maintain lower temperature, the heating power of needs is little)
Heat.
Alternatively, the present embodiment can also have " after-ripening " function, and it is below inner bag 11 or sidewall outer, i.e. outer pot
The bottom of body 1 or side-walls setting semiconductor refrigerating module, the electrode of semiconductor refrigerating module is electrically connected with main control unit 3.
Semiconductor refrigerating module and inner bag 11 directly contact or pass through metal heat-conducting plate mediate contact, metal heat-conducting plate is fixedly installed outside
The bottom of pot 1 or side-walls, but semiconductor refrigerating module is not fixedly connected with inner bag 11.The hot junction of semiconductor refrigerating module
Contact with fin, outside fin or be below additionally provided with radiator fan.The side wall of outer pan body 1 or bottom also have heat dissipation ventilation
Hole, is beneficial to ventilation, and the heat in inner bag 11 is come out.After the completion of described fermentation stage C, also carry out an after-ripening stage
D, in this stage, main control unit 3 controls heater 4 to stop heating, makes the temperature of inner bag 11 be down to ambient temperature；Then lead
Control unit 3 control semiconductor refrigerating module refrigeration, so that inner bag 11 temperature is maintained between 0 10 DEG C, preferably 26 DEG C it
Between, 8 30 hours, preferably 12 24 hours, thus by the fermented fermented food refrigeration finishing in inner bag 11, so that
Fermented food after-ripening.
Because semiconductor refrigerating module is cold end refrigeration in energising operation, hot junction heats, as long as and electric for two
The contrary unidirectional current of pole input, then its cold end, hot junction will exchange.Therefore, semiconductor refrigerating module can also be at described front place
When the immersion of reason stage A, make ripe stage B system ripe when or fermentation stage C fermentation when, serve as electro-heat equipment use.
Embodiment 5：
The fermented food manufacture method that the present embodiment provides is by the knot of the bread producing machine disclosed in ZL201320461649.4
Structure becomes the electric-heating cooking utensil with after fermentation function after slightly transforming, control heater to carry out adding using control device thereon
Heat and the foodstuff in inner bag is made fermented food, thus completing manufacturing process.Fig. 5 is this toaster structure schematic diagram,
As shown in figure 5, this bread producing machine mainly includes main frame 1 (having the fuselage of outer barrel), inner bag 2 and upper lid 3；Wherein main frame 1 wraps
Include main case 11, control circuit 12, primary heater 13 and noodle device 6；Control circuit 12 is arranged in main case 11, is used for
Control bread producing machine work；Primary heater 13 is arranged in main case 11, for the dough in heating inner liner 2；Noodle device 6 includes
The dough-making powder knife 62 that the dough-making powder motor 61 being fixed in main case 11 and axle are connected on dough-making powder motor 61 and are located in inner bag 2；Interior
Gallbladder 2 is arranged in main case 11, is used for holding flour or dough；Upper lid 3 is placed on main frame 1, so that main frame 1 is internally formed envelope
Close space.
The present embodiment is to form at least one passage on the upper lid 3 of above-mentioned bread producing machine, and on passage setting with
Control circuit 12 electrical connection electronic can opening and closing device, the control program of control circuit 12 is changed simultaneously, be increased
Delicatessen makes and finishes after fermentation function, is now provided with the program (face of " first delicatessen processed and then fermentation " in control circuit 12
The original making bread program of chartered plane is：First dough-making powder, ferment again, again high temperature baking maturation bread).
Now still taking make natto as a example illustrate.First by dry for 80 grams of lifes Semen Glyciness, the dry Herba bromi japonici of 20 grams of lifes, 1000 milliliters of water
Put into this with 0.2 gram of natto mycopowder (Shanghai Lei Yunshang bio tech ltd produces, ratio of greater inequality spy's board) and carry after fermentation function
The inner bag 2 of electric-heating cooking utensil in, then cover 3, now can be in closure state by opening and closing device, therefore passage can be opened
Close device to seal up.Press cooking switch afterwards and open the electric-heating cooking utensil with after fermentation function, in the control of control circuit 12
Under system, primary heater 13 produces heat, thus inner bag 2 is heated to 55 DEG C together with its interior material of eating raw, and keeps in this temperature
Lower 2 hours, xerophagia material absorbed about 100 150 milliliters of water and becomes wet foodstuff, so far terminates pretreatment stage A.Afterwards in control circuit
Under 12 control, open and can release sealing to passage by opening and closing device, primary heater 13 produces heat simultaneously, thus by inner bag
2 are heated to boiling temperature together with its interior material of eating raw by way of boiling, and keep seething with excitement 1 hour and will eat material raw and make prepared food
Product, evaporate about 800 900 milliliters of water in boiling part, so far terminate to make ripe stage B；Primary heater 13 stops heating afterwards,
Temperature in inner bag 2 after 40 minutes is down to 46 DEG C naturally, so far terminates temperature-fall period B1；The last temperature at 46 DEG C is (about
75% humidity) under above-mentioned delicatessen fermented 28 hours together with natto mycopowder and make natto, so far terminate fermentation stage
C.
Alternatively, in described fermentation stage A, ripe stage B, temperature-fall period B1 or any one stage of fermentation stage C are made
In, noodle device 6 may be accompanied with intermittent stirring so that the immersion in pretreatment stage A evenly, make ripe stage B system
Ripe evenly, foodstuff and air can be fully contacted during the lowering temperature uniform of temperature-fall period B1, fermentation stage C.Described stirring
Time accounts for the 0 100% of this total time in stage, and preferably 0.2 70%, further preferred 1 15%.
Alternatively, the present embodiment can also include semiconductor refrigerating module so as to possess " after-ripening " function.Semiconductor refrigerating
Module is arranged in main case 11, and the electrode of semiconductor refrigerating module is electrically connected with control circuit 12, semiconductor refrigerating module with
Inner bag 2 directly contact or by metal heat-conducting plate mediate contact or do not contact, metal heat-conducting plate is fixedly installed on main case 11
Bottom or side-walls, but semiconductor refrigerating module is not fixedly connected with inner bag 2.The hot junction of semiconductor refrigerating module and fin
Contact, outside fin or be below additionally provided with radiator fan.The side wall of main case 11 or bottom are additionally provided with heat dissipation ventilation hole, with
Beneficial to ventilation, the heat in inner bag 2 is come out.After the completion of described fermentation stage C, also carry out an after-ripening stage D, here
In stage, control circuit 12 controls primary heater 13 to stop heating, makes the temperature of inner bag 2 be down to ambient temperature；Then control electricity
Road 12 controls semiconductor refrigerating module refrigeration, so that inner bag 2 temperature is maintained between 0 10 DEG C, between preferably 26 DEG C, 8
30 hours, preferably 12 24 hours, thus by the fermented fermented food refrigeration finishing in inner bag 2, so that fermentation food
Product after-ripening.
Alternatively, before the making of above-mentioned natto or after making and finishing, wherein shrimp can also be added according to personal like
Skin, Herba Alii fistulosi etc. foodstuff, both had additional nutrients, also seasoning.
Embodiment 6：
The fermented food manufacture method that the present embodiment provides is by the knot of the steamed bun making machine disclosed in ZL201210432618.6
Structure becomes the electric-heating cooking utensil with after fermentation function after slightly transforming, control heater to carry out adding using control device thereon
Heat and the foodstuff in steamed bread bucket is made fermented food, thus completing manufacturing process.Fig. 6 is this steamed bun making machine structural representation
Figure, as shown in fig. 6, this steamed bun making machine structure is essentially identical with the structure of above-mentioned bread producing machine, uniquely except for the difference that sets in cavity 2
Put a steamed bread bucket 6, during use, cavity 2 inner bottom part is put to boil and used water, puts foodstuff and immersion water in steamed bread bucket 6, using steam
Foodstuff is heated and is fermented by mode.This steamed bun making machine is transformed into the electric-heating cooking utensil with after fermentation function and makes food
A method ibid embodiment, therefore no longer describe.
Embodiment 7：
The fermented food manufacture method that the present embodiment provides is by the energy automatically adding fruits disclosed in ZL200910038557.3
The structure of the bread producing machine of material becomes the electric-heating cooking utensil with after fermentation function after slightly transforming, controlled using control device thereon
Heater is heated and the foodstuff in bread barrel is made fermented food, thus completing manufacturing process.Fig. 7 is this energy
The toaster structure schematic diagram of automatic raisins-adding, as shown in fig. 7, the knot of the bread producing machine in this toaster structure and embodiment 5
Structure is essentially identical, and uniquely except for the difference that portion arranges a fruit magazine assembly 3 on the fuselage 1.It includes fuselage 1, positioned at fuselage
Bread barrel 2 in inner chamber, it is arranged on fruit magazine assembly 3 and the cover assembly 4 being located at fuselage roof above bread barrel, upper lid
Assembly 4 passes through hinge 5 hinge and is loaded on the rear side of fuselage 1, and wherein cover assembly 4 includes lid lining 4.1, fruit cartridge holder 4.2, drawer
4.3rd, upper lid 4.4.The side of fruit magazine assembly 3 is provided with when needing raisins-adding can make fruit magazine assembly 3 open to realize adding
The automaton of fruit material.
The present embodiment is to form at least one passage on the cover assembly 4 of above-mentioned bread producing machine, and sets on passage
Put electrically connect with control circuit electronic can opening and closing device, the control program of control circuit is changed simultaneously, be increased
Delicatessen makes and finishes after fermentation function, is now provided with the program of " first delicatessen processed and then fermentation " in control circuit.
Now still taking make natto as a example illustrate.First by dry for 80 grams of lifes Semen Glyciness, the dry Herba bromi japonici of 20 grams of lifes, 1000 milliliters of water
Put in the bread barrel 2 of electric-heating cooking utensil that this carries after fermentation function, then cover cover assembly 4, by 0.2 gram of natto mycopowder
(Shanghai Lei Yunshang bio tech ltd produces, ratio of greater inequality spy's board) puts in fruit magazine 3.1 (being exactly automatically controlled feeding device), this
When can be in closure state by opening and closing device, therefore passage can opening and closing device be sealed up.Press cooking switch afterwards and open
Electric-heating cooking utensil with after fermentation function, under the control of control circuit, primary heater produces heat, thus by bread barrel 2 even
It is heated to 60 DEG C with its interior material of eating raw, and keeps 2 hours at this temperature, xerophagia material absorbs about 100 150 milliliters of water and becomes wet
Foodstuff, so far terminates pretreatment stage A.Afterwards under the control of control circuit, open and can opening and closing device release to passage
Sealing, the heat of primary heater generation simultaneously, thus bread barrel 2 is heated to boiling temperature together with its interior material of eating raw, and keep
Seethe with excitement 1 hour and material will be eaten raw and make delicatessen, evaporate about 800 900 milliliters of water when boiling, so far terminate to make the ripe stage
B；Primary heater stops heating afterwards, and the temperature in inner bag 2 after 40 minutes is naturally down to 46 DEG C, is so far terminated temperature-fall period
B1；Now, control circuit controls fruit magazine 3.1 bottom 3.3 to open, and so that natto mycopowder is fallen on the delicatessen in bread barrel 2, opens
The rabbling mechanism of dynamic bread producing machine stirs 3 minutes, so that delicatessen is mixed with natto mycopowder, then in 46 DEG C of temperature (about 75%
Humidity) under above-mentioned delicatessen fermented 28 hours together with natto mycopowder and make natto, so far terminate fermentation stage C.
The present embodiment can also make rice wine, 100 grams of Oryza glutinosa, 1000 milliliters of water is put in bread barrel 2, by 10 grams of distillers yeast
(Angel Yeast Co., Ltd produces.Angel koji.Its effective ingredient is rhizopus) put in fruit magazine 3.1, then
Cover cover assembly 4, now can be in closure state by opening and closing device, therefore passage can opening and closing device be sealed up.Press afterwards
Lower cooking switch and open the electric-heating cooking utensil with after fermentation function, under the control of control circuit, primary heater produce heat,
Thus bread barrel 2 is heated to 30 DEG C together with its interior material of eating raw, and keep 12 hours at this temperature, xerophagia material absorbs about
150 milliliters of water become wet foodstuff, so far terminate pretreatment stage A.Afterwards under the control of control circuit, opening can opening and closing device solution
Except the sealing to passage, the heat of primary heater generation simultaneously, thus bread barrel 2 is heated to seething with excitement together with its interior material of eating raw
Temperature, and keep seething with excitement 1 hour and material will be eaten raw and make delicatessen, evaporate about 500 milliliters of water when boiling, so far terminate to make
Ripe stage B；Primary heater stops heating afterwards, and the temperature in inner bag 2 after 1 hour is down to 35 DEG C naturally, so far terminates to drop
Thermophase B1；Now, control circuit controls fruit magazine 3.1 bottom 3.3 to open, and so that distillers yeast is fallen on the delicatessen in bread barrel 2,
The rabbling mechanism starting bread producing machine stirs 3 minutes, meanwhile, control circuit close can opening and closing device passage so as to close again
Then above-mentioned delicatessen is risen at 35 DEG C of temperature (now a total of about 500 milliliters of water in glutinous rice) by envelope with distillers yeast one
Ferment 28 hours and make rice wine, so far terminate fermentation stage C.
As the simple deformation structure of the present embodiment, at least one ventilation is formed on the cover assembly 4 of described bread producing machine
Hole, this passage can also be not provided with electronic can opening and closing device.Because remaining in staving and external environment aeration status, therefore
This also can ferment to delicatessen in fermentation stage C.Other processes are similar to, and repeat no more.Or, in the present embodiment,
Passage be there is no on the cover assembly 4 of described bread producing machine, then because the total measurement (volume) in staving is far longer than the body of foodstuff and water
Long-pending (such as 2000 milliliters of staving volume, foodstuff and 500 milliliters of water cumulative volume then just have 1500 milliliters of air in staving), therefore
Large quantity of air is there is also, in fermentation stage C, these air can also absorb for Bafillus natt, breeding in this staving.
Special instruction, because some regional in the airs there is Bacillus natto or its spore.Therefore, such
Area, when making natto (fermented food), does not even throw in Bacillus natto, the manufacture method providing using the present invention toward in staving
Also natto can be made.I.e.：Only the foodstuffs such as water and Semen sojae atricolor need to be rendered to and in staving, make delicatessen, delicatessen making finishes laggard
Enter fermentation step, finally complete the sweat of natto.
Embodiment 8：
The fermented food manufacture method that the present embodiment provides is by the knot of the insulating pot disclosed in ZL201320047586.8
Structure becomes the electric-heating cooking utensil with after fermentation function after slightly transforming, control heater to carry out adding using control circuit thereon
Heat and the foodstuff in kettle body is made fermented food, thus completing manufacturing process.Fig. 8 is this insulating pot structural representation
Figure, as shown in figure 8, mainly include insulating pot body 2, base 1, control circuit 5 and remote control 7；Insulating pot body 2 is placed on bottom
On seat 1, it is installed with a heater in this insulating pot body 2, control circuit 5 is installed in the column 3 of a hollow, this column
3 one end is fixedly connected on base 1, and the input of control circuit 5 is electrically connected with city, and its outfan is electrically connected with heater,
Remote control 7 and control circuit 5 wirelessly connect.Pot lid 22 is placed at the upper end open 21 of insulating pot body 2.
The present embodiment is to form at least one passage on the pot lid 22 of above-mentioned insulating pot body 2, arranges at passage
Air filter.The control program of control circuit 5 is changed simultaneously, increased delicatessen making and finish after fermentation work(
Can, now it is provided with the program of " first delicatessen processed and then fermentation " in control circuit 5.
Now still taking make natto as a example illustrate.First dry for 80 grams of lifes Semen Glyciness, 20 grams of raw extra dry red wine beans, 20 grams of lifes are done black
Rice, 300 milliliters of water and 0.03 gram of fermenting bacillus natto agent (include Bacillus natto, starch.Jiangsu nanogram biological engineering company limited gives birth to
Produce, river show board) put in insulating pot body 2, cover pot lid 22, press the switch of remote control 7 afterwards and open with after fermentation
The electric-heating cooking utensil of function, under the control of control circuit 5, heater produces heat, thus will be interior together with it for insulating pot body 2
Raw dry Semen Glyciness, raw extra dry red wine bean, raw dry fructus zizaniae caduciflorae, water and fermenting bacillus natto agent are heated to seething with excitement by way of boiling, and keep seething with excitement 1
Hour and make ripe, so far terminate to make ripe stage B；Heater stop heating afterwards, in insulating pot body 2 after 2 hours
Temperature is down to 35 DEG C naturally, so far terminates temperature-fall period B1；Finally by above-mentioned delicatessen and Bacillus natto one at a temperature of 35 DEG C
Play fermentation 20 hours and make natto, so far terminate fermentation stage C.
In addition, if make in ripe later stage in stage B insulating pot body 2 still thering is unnecessary moisture, above-described embodiment 1 still can be adopted
The method providing evaporates this part moisture, and narration is not repeated herein.
Further, since Bacillus natto spore vitality is very indomitable, vigorous.For the electric-heating cooking utensil once making natto,
On its barrel body wall, all remaining has Bacillus natto or its spore.So, when making natto with this electric-heating cooking utensil again, even if inartificial
Put into Bacillus natto, also can make natto using the manufacture method that the present invention provides.But, because initial Bacillus natto negligible amounts,
So under equal conditions, the effective ingredient such as the natto thalline comprising in the natto being obtained that fermented and nattokinase is less.
After the completion of making ripe stage B, in made delicatessen temperature and described electric-heating cooking utensil, pot or interior barrel temperature are all in environment gas
It is more than the boiling temperature of pressure that (standard atmosphere depresses 100 DEG C of boiling water temperature.When less than a normal atmosphere, water
Boiling temperature can reduce), edible zymocyte cannot directly be fermented immediately, so, before entering fermentation stage C, also one
Make food natural or force the stage cooling, the food temperature that this temperature-fall period B1 makes system ripe is reduced to suitable edible and sends out
Below 55 DEG C of the temperature of yeast-like fungi breeding, this process requires time for 0.01 3 hours.
Additionally, being additionally provided with autoalarm on the described electric-heating cooking utensil with after fermentation function, when natto (fermentation food
Product) complete after, can be utilized this autoalarm send acousto-optic hint signal.Set on the control panel of electric-heating cooking utensil simultaneously
There are time display apparatus, two methods of available countdown and reverse countdown show the time, and countdown is exactly that display distance makes natto
Remaining time needed for (fermented food), reverse countdown is exactly to show from starting from the current time.
Multiple can be suitable for different foodstuffs with built-in on the control device of the described electric-heating cooking utensil with after fermentation function
The control program (temperature, time etc. are had any different) of fermentation, housing arranges different buttons, is made with further facilitating consumer
With.
Claims (10)
1. a kind of electric-heating cooking utensil with after fermentation function, is electric cooker, Electric cooker for soup, electric chafing dish, electric cooking pot, electric steamer, electricity cooker
Any one in interior normal pressure electric food warmer, high pressure electric food warmer, insulating pot, bread producing machine and steamed bun making machine of pot；
Wherein electric cooker includes：Outer pan body, pot cover, interior pot, heater and control device, interior pot is in outer pan body；
Electric cooker for soup, electric chafing dish, electric cooking pot, electric frying pan include：Outer pan body, pot cover, interior pot, heater and control device, interior pot
In outer pan body；Or Electric cooker for soup, electric chafing dish, electric cooking pot, electric frying pan include：Pot cover, interior pot, heater and control device；
Electric steamer includes：Outer pan body, pot cover, interior pot, steaming tray, heater and control device, the pot edge of described outer pan body with interior
The pot edge of pot links together or does not connect together；Or electric steamer includes：Outer pan body, pot cover, interior pot, heater and control dress
Put, the pot edge of described outer pan body and the pot edge of interior pot link together or together with being not attached to；Or electric steamer includes：Pot cover, interior
Pot, steaming tray, heater and control device；Or electric steamer includes：Pot cover, interior pot, heater and control device；
High pressure electric food warmer includes：Outer pan body, pot cover, interior pot, heater and control device, pot cover is provided with vent valve, interior pot
In outer pan body, outer pan body is provided with a pot tooth, and pot cover is provided with lid tooth, rotates pot cover, and pot tooth and lid tooth mutually fasten or divide
From；
Insulating pot：Including kettle body, pot lid, heater and control device；
Bread producing machine, steamed bun making machine include：There is the fuselage of outer barrel, the interior bucket in outer barrel, outer barrel bottom has the bottom of bucket in support
Seat, outer barrel or interior bucket has bung, bung is provided with or does not set automatically controlled feeding device, and bottom of the barrel is provided with rabbling mechanism, fuselage
Inside it is provided with for driving the driving means of rabbling mechanism motion, the heater for heating and the control for controlling normal work
Device processed；
It is provided with the interior pot of above-mentioned electric-heating cooking utensil or in interior bucket or do not set steaming basin；It is provided with outer pot body or in fuselage or be not equipped with cold
Device；With or without temperature-detecting device in described control device；
It is characterized in that：Fermented food is carried on the described control device with the electric-heating cooking utensil of Fermentation Function and makes and control journey
Sequence；
This control program is after the electric-heating cooking utensil with after fermentation function is opened,
The first step, executes following 1., 2., 3., 4., 5., 6., 7. or 8. middle either step：
1. described control device first passes through the temperature of pot, interior bucket or kettle body in temperature-detecting device detection, controls heater
Heating, makes the temperature in interior pot, in interior bucket or in kettle body reach 150 DEG C of ambient temperature, 0.01 36 hours retention times, from
And by the foodstuff in interior pot, interior bucket, kettle body or in steaming basin and water, or foodstuff, water and edible fermenting agent soak；Or
2. described control device first passes through the temperature of pot, interior bucket or kettle body in temperature-detecting device detection, and heater is not added with
Heat, makes the temperature in interior pot, in interior bucket or in kettle body reach 150 DEG C of ambient temperature, 0.01 36 hours retention times, thus
By the foodstuff in interior pot, interior bucket, kettle body or in steaming basin and water, or foodstuff, water and edible fermenting agent soak；Or
3. described control device first passes through the temperature of pot, interior bucket or kettle body in temperature-detecting device detection, controls heater
Heating, makes the temperature in interior pot, in interior bucket or in kettle body reach 150 DEG C of ambient temperature, thus by interior pot, interior bucket, kettle body
Or the foodstuff in steaming basin and water, or foodstuff, water and edible fermenting agent do not soak and be directly entered next step；Or
4. described control device first passes through the temperature of pot, interior bucket or kettle body in temperature-detecting device detection, and heater is not added with
Heat, the temperature in interior pot, in interior bucket or in kettle body reaches 150 DEG C of ambient temperature, thus by interior pot, interior bucket, kettle body or steam
Foodstuff in basin and water, or foodstuff, water and edible fermenting agent do not soak and be directly entered next step；Or
5. do not detect the temperature of interior pot, interior bucket or kettle body, control heating devices heat, make in interior pot, in interior bucket or in kettle body
Temperature reaches 150 DEG C of ambient temperature, 0.01 36 hours retention times, thus by interior pot, interior bucket, kettle body or steam in basin
Foodstuff and water, or foodstuff, water and the immersion of edible fermenting agent；Or
6. do not detect the temperature of interior pot, interior bucket or kettle body, heater does not heat, the temperature in interior pot, in interior bucket or in kettle body
Reach 150 DEG C of ambient temperature, 0.01 36 hours retention times, thus by interior pot, interior bucket, kettle body or steam the foodstuff in basin
And water, or foodstuff, water and the immersion of edible fermenting agent；Or
7. do not detect the temperature of interior pot, interior bucket or kettle body, heater does not heat, the temperature in interior pot, in interior bucket or in kettle body
Reach 150 DEG C of ambient temperature, thus by interior pot, interior bucket, kettle body or steam the foodstuff in basin and water, or foodstuff, water and edible
Do not soaked with fermenting agent and be directly entered next step；Or
8. do not detect the temperature of interior pot, interior bucket or kettle body, control heating devices heat, make in interior pot, in interior bucket or in kettle body
Temperature reaches 150 DEG C of ambient temperature, thus by interior pot, interior bucket, kettle body or steam basin in foodstuff and water, or foodstuff, water and
Edible fermenting agent does not soak and is directly entered next step；
Next step, the following 1. or 2. middle either step of execution：
1. by temperature-detecting device detect in pot, interior bucket or kettle body temperature, control heating devices heat, make interior pot, interior bucket
Or the temperature in kettle body reaches 150 DEG C of boiling temperature under ambient pressure, keep 0.05 5 hours, above-mentioned foodstuff is passed through
Bao Kuo steaming/boil/bake including mode thermal ripening food；Or
2. do not detect the temperature of interior pot, interior bucket or kettle body, control heating devices heat, make the temperature in interior pot, interior bucket or kettle body
Reach 150 DEG C of boiling temperature under ambient pressure, keep 0.05 5 hours, above-mentioned foodstuff is steamed/boiled by inclusion/bake
Interior mode thermal ripening food；
Next step again, the following 1. or 2. middle either step of execution：
1. by temperature-detecting device detect in pot, interior bucket or kettle body temperature, control heater stop heating, make interior pot,
Temperature in interior bucket or kettle body is down to 55 DEG C of ambient temperature, required time 0.01 3 hours, makes at a temperature of above-mentioned delicatessen
Fall；Or
2. do not detect the temperature of interior pot, interior bucket or kettle body, control heater stop heating, make in interior pot, interior bucket or kettle body
Temperature is down to 55 DEG C of ambient temperature, required time 0.01 3 hours, makes the temperature drop of above-mentioned delicatessen；
Next step again, the following 1. or 2. middle either step of execution：
1. by temperature-detecting device detect in pot, interior bucket or kettle body temperature, then control heater be turned on and off, make
Temperature in interior pot, interior bucket or kettle body is maintained at 15 55 DEG C of temperature；3 120 hours time, delicatessen is made to ferment with edible
Bacterium completes sweat together and makes fermented food；Or
2. do not detect the temperature of interior pot, interior bucket or kettle body, then control heater to be turned on and off, make interior pot, interior bucket or kettle
Internal temperature is maintained at 15 55 DEG C of temperature；3 120 hours time, delicatessen is made to complete to send out together with edible zymocyte
Ferment process and make fermented food.
2. the electric-heating cooking utensil with after fermentation function according to claim 1 it is characterised in that：Described pot cover, bung
Or pot lid is provided with least one passage, and passage and arranges or be not provided with air filter；
With and without gap between described pot cover and interior pot, when having gap, arrange at gap or be not provided with air mistake
Filter；
With and without gap between described bung and interior bucket or outer barrel, when having gap, arrange at gap or be not provided with
Air filter；
Arrange on described passage or be not provided with can opening and closing device, setting can opening and closing device when, can opening and closing device be electronic or
Manual baffle plate or valve, wherein electronic baffle plate or valve are electrically connected with control device；
Fan is set in described passage or is not provided with fan, during setting fan, the electrode of fan is electrically connected with control device.
3. the electric-heating cooking utensil with after fermentation function according to claim 1 it is characterised in that：Described refrigerating plant is
It is arranged on below interior pot or interior bucket or the bottom of sidewall outer, outer pan body or fuselage or the semiconductor refrigerating module of side-walls, half
The freeze electrode of module of conductor electrically connect with control device, semiconductor refrigerating module and interior pot or interior bucket directly contact or pass through golden
Belong to heat-conducting plate mediate contact or do not contact.
4. the electric-heating cooking utensil with after fermentation function according to claim 1 it is characterised in that：Described high pressure electric food warmer
On vent valve airway cross-sectional area be 20 2000 square millimeters；When heater is for more than one, the 2nd heating
Device is the temperature automatically controlled semiconductor heat booster of PTC, and it is electrically connected with control device, and located at outer pan body bottom, it automatically controls
Heating-up temperature is 35 45 DEG C.
5. a kind of fermented food of the electric-heating cooking utensil with after fermentation function any one of utilization claim 1-4 makes
Method it is characterised in that：It includes the following phases carrying out in order：
Pretreatment stage A：
The first step, executes following 1., 2., 3. or 4. middle either step：
1. ripe or raw foodstuff, water are put in interior pot, interior bucket or the kettle body of the described electric-heating cooking utensil with after fermentation function, food
The weight of material and water ratio is for 1:(1 20), put into edible fermenting agent simultaneously, open electricity after covering pot cover, bung or pot lid
Hot cooker, is soaked to above-mentioned foodstuff using water, and soaking temperature is 150 DEG C of ambient temperature, and soak time 0.01 36 is little
When；
2. ripe or raw foodstuff, water are put in interior pot, interior bucket or the kettle body of the described electric-heating cooking utensil with after fermentation function, food
The weight of material and water ratio is for 1:(1 20), put into edible fermenting agent simultaneously, open electricity after covering pot cover, bung or pot lid
Hot cooker, does not soak and is directly entered next stage；
3. ripe or raw foodstuff, water are put in interior pot, interior bucket or the kettle body of the described electric-heating cooking utensil with after fermentation function, food
The weight of material and water ratio is for 1:(1 20), open electric-heating cooking utensil, using water to above-mentioned foodstuff after covering pot cover, bung or pot lid
Soaked, soaking temperature is 150 DEG C of ambient temperature, soak time 0.01 36 hours；
4. ripe or raw foodstuff, water are put in interior pot, interior bucket or the kettle body of the described electric-heating cooking utensil with after fermentation function, food
The weight of material and water ratio is for 1:(1 20), open electric-heating cooking utensil after covering pot cover, bung or pot lid, do not soak and be directly entered
Next stage；
Or, execution is followingMiddle either step：
1. ripe or raw foodstuff is put in steaming basin, puts into water simultaneously, put into edible fermenting agent, steam basin put into described in carry
In the interior pot of the electric-heating cooking utensil of after fermentation function, interior bucket or steaming tray, put into water in interior pot or interior bucket, after covering pot cover or bung
Open electric-heating cooking utensil, using water, foodstuff is soaked, soaking temperature is 150 DEG C of ambient temperature, and soak time 0.01-36 is little
When；
2. ripe or raw foodstuff is put in steaming basin, put into water simultaneously, steaming basin is put into the described electric heating with after fermentation function and cooked a meal
In the interior pot of tool, interior bucket or steaming tray, in interior pot or interior bucket, put into water, open electric-heating cooking utensil after covering pot cover or bung, utilize
Water soaks to foodstuff, and soaking temperature is 150 DEG C of ambient temperature, soak time 0.01 36 hours；
3. ripe or raw foodstuff is put in steaming basin, puts into water simultaneously, put into edible fermenting agent, steam basin put into described in carry
In the interior pot of the electric-heating cooking utensil of after fermentation function, interior bucket or steaming tray, after covering pot cover or bung, open electric-heating cooking utensil, using water pair
Foodstuff is soaked, and soaking temperature is 150 DEG C of ambient temperature, soak time 0.01 36 hours；
4. ripe or raw foodstuff is put in steaming basin, put into water simultaneously, steaming basin is put into the described electric heating with after fermentation function and cooked a meal
In the interior pot of tool, interior bucket or steaming tray, open electric-heating cooking utensil after covering pot cover or bung, using water, foodstuff is soaked, soak
Temperature is 150 DEG C of ambient temperature, soak time 0.01 36 hours；
5. ripe or raw foodstuff is put in steaming basin, puts into water simultaneously, put into edible fermenting agent, steam basin put into described in carry
In the interior pot of the electric-heating cooking utensil of after fermentation function, interior bucket or steaming tray, put into water in interior pot or interior bucket, after covering pot cover or bung
Open electric-heating cooking utensil, do not soak and be directly entered next stage；
6. ripe or raw foodstuff is put in steaming basin, put into water simultaneously, steaming basin is put into the described electric heating with after fermentation function and cooked a meal
In the interior pot of tool, interior bucket or steaming tray, in interior pot or interior bucket, put into water, open electric-heating cooking utensil after covering pot cover or bung, do not soak
Steep and be directly entered next stage；
7. ripe or raw foodstuff is put in steaming basin, puts into water simultaneously, put into edible fermenting agent, steam basin put into described in carry
In the interior pot of the electric-heating cooking utensil of after fermentation function, interior bucket or steaming tray, cover and open electric-heating cooking utensil after pot cover or bung, do not soak and
It is directly entered next stage；
8. ripe or raw foodstuff is put in steaming basin, put into water simultaneously, steaming basin is put into the described electric heating with after fermentation function and cooked a meal
In the interior pot of tool, interior bucket or steaming tray, open electric-heating cooking utensil after covering pot cover or bung, do not soak and be directly entered next stage；
9. ripe or raw foodstuff is put in steaming basin, put into edible fermenting agent, steam basin and put into and described carry after fermentation function
The interior pot of electric-heating cooking utensil, in interior bucket or steaming tray, put into water in interior pot or interior bucket, open electric heating after covering pot cover or bung and cook a meal
Tool, does not soak and is directly entered next stage；
10. ripe or raw foodstuff is put in steaming basin, steam basin and put into the described interior pot of electric-heating cooking utensil with after fermentation function, interior
In bucket or steaming tray, in interior pot or interior bucket, put into water, open electric-heating cooking utensil after covering pot cover or bung, do not soak and be directly entered
Next stage；
Ripe or raw foodstuff is put in steaming basin, puts into edible fermenting agent, steam basin and put into and described carry after fermentation function
The interior pot of electric-heating cooking utensil, in interior bucket or steaming tray, open electric-heating cooking utensil after covering pot cover or bung, do not soak and be directly entered down
One stage；
Ripe or raw foodstuff is put in steaming basin, steams basin and put into the described interior pot of electric-heating cooking utensil with after fermentation function, interior
In bucket or steaming tray, open electric-heating cooking utensil after covering pot cover or bung, do not soak and be directly entered next stage；
Wherein normal pressure electric food warmer, insulating pot, bread producing machine, the air pressure inside of steamed bun making machine are ambient pressure, after immersion is heated with water
The maximum temperature being reached is the boiling temperature under ambient pressure；
The air pressure inside of high pressure electric food warmer is ambient pressure 0.4MPa, and the maximum temperature that immersion water is reached after being heated is
150 DEG C of boiling temperature under ambient pressure；
After the completion of described pretreatment stage A, carry out or do not carry out sound/light prompting；
Make ripe stage B：
Using heater pass through Bao Kuo steaming/boil/bake including mode of heating above-mentioned mixing foodstuff is heated so as to temperature
Reach 200 DEG C of boiling temperature under ambient pressure, and be incubated 0.05 5 hours so as to become delicatessen；
Wherein normal pressure electric food warmer, the air pressure inside of insulating pot are ambient pressure, and the temperature being reached after heating is under ambient pressure
Boiling temperature, temperature retention time 0.2 5 hours；
The air pressure inside of high pressure electric food warmer is ambient pressure 0.4MPa, and the temperature being reached after heating is the boiling under ambient pressure
Rise 150 DEG C of temperature, temperature retention time 0.05 5 hours；
Bread producing machine, the air pressure inside of steamed bun making machine are ambient pressure, and the temperature being reached after heating is the boiling temperature under ambient pressure
200 DEG C of degree, temperature retention time 0.1 5 hours；
After the completion of B of described system ripe stage, carry out or do not carry out sound/light prompting；
Temperature-fall period B1：
Heater stop heats, and makes the delicatessen temperature in electric-heating cooking utensil be down to environment temperature by natural or the pressure type of cooling
Between 55 DEG C of degree, required time 0.01 3 hours；
In above-mentioned pretreatment stage A, system ripe stage B or temperature-fall period B1, any time adds or is added without edible zymocyte
Agent；
After the completion of described temperature-fall period B1, carry out or do not carry out sound/light prompting；
Fermentation stage C：
In electric-heating cooking utensil, under conditions of ambient pressure, 15 55 DEG C of temperature, 50 100% humidity and aerobic or anaerobic, can
Nutrition in edible zymocyte flourish in edible fermenting agent or in environment, phagocytosis delicatessen is fermented, and passes through
It is changed into fermented food within 3 120 hours；
After the completion of described fermentation stage C, carry out or do not carry out sound/light prompting.
6. fermented food manufacture method according to claim 5 it is characterised in that：Described fermented food manufacture method is also
Including after-ripening stage D, this stage is after the completion of fermentation stage C, and heater stop heats, and utilizes semiconductor refrigerating mould simultaneously
Group refrigeration, makes interior pot or interior barrel temperature be maintained between 0 10 DEG C, keeps 2 30 hours, makes fermented food after-ripening.
7. fermented food manufacture method according to claim 5 it is characterised in that：The described system ripe stage, B was additionally included in
The step that its later stage evaporates excessive moisture in interior pot, interior bucket or kettle body, so that delicatessen can abundant and air in fermentation stage C
Contact.
8. fermented food manufacture method according to claim 5 it is characterised in that：When using bread producing machine or steamed bun making machine conduct
During electric-heating cooking utensil, in described pretreatment stage A, make ripe stage B, temperature-fall period B1 or in any one stage of fermentation stage C,
It is accompanied by the stirring to delicatessen using rabbling mechanism, mixing time accounts for the 0 100% of this total time in stage.
9. fermented food manufacture method according to claim 5 it is characterised in that：In described pretreatment stage A, first
First the temperature heating of immersion water is reached 75 150 DEG C, 0.005 0.5 hours retention times, so that gas is discharged in water；
Lower the temperature again and reach 70 DEG C of immersions of ambient temperature 0.2 12 hours.
10. fermented food manufacture method according to claim 5 it is characterised in that：Described foodstuff be beans, rice,
At least one in wheat and barley, Semen Maydiss class, dry fruit, fruits, greengrocery, newborn class and saccharide；Beans include but is not limited to Semen Glyciness,
Semen sojae atricolor, Semen phaseoli radiati, Semen phaseoli radiati and Semen Phaseoli；Rice includes but is not limited to rice, Semen setariae, Oryza glutinosa and fructus zizaniae caduciflorae；Wheat and barley is including but not limited to big
Wheat, Semen Tritici aestivi, Herba bromi japonici and Semen Fagopyri Esculenti；Semen Maydiss class includes but is not limited to Semen Maydiss, Glutinous Semen Maydis, sweet corn and purple corn；Dry fruit include but
It is not limited to Semen arachidis hypogaeae, Semen Helianthi, pine nut, Semen Castaneae core, Semen Juglandis, Semen Nelumbinis, Fructus Jujubae, Semen Sesami, dried Fructus Vitis viniferae, Fructus Pistaciae Verae, Semen coryli heterophyllae, waist
Really, Semen Torreyae, Semen Juglandiss, almond, Fructus Fici, Semen Ginkgo, Semen Armeniacae Amarum and Hawaii nut；Fruits include but is not limited to Fructus Mali pumilae, pear, grass
The certain kind of berries, blue berry, Fructus Persicae, Fructus Pruni, Citrullus vulgariss, Fructus Chaenomeliss, hami melon, Fructus Citri junoriss and Fructus Citri tangerinae；Greengrocery include but is not limited to Radix Raphani, Chinese cabbage, Fructus Solani melongenae,
Fructus Cucumidis sativi and Fructus Lycopersici esculenti；Newborn class includes but is not limited to Lac Bovis seu Bubali, Lac caprae seu ovis and its product；Saccharide include but is not limited to monosaccharide and disaccharide, oligosaccharide,
Polysaccharide and Mel；
Described the steam water put in basin and the weight ratio of foodstuff are (0.6 5):1；
Described edible fermenting agent is natto microbial inoculum or distillers yeast, and natto microbial inoculum is Bafillus natt or Bafillus natt
Spore and its preparation containing Bafillus natt or spore；The addition of edible fermenting agent is the 0 of foodstuff weight
5%；
Described fermented food be natto or rice wine, fermented food make before, in manufacturing process or make finish after moreover it is possible to
Enough add food additive/food additive.
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| CN201410319654.0A CN104095518B (en) | 2014-04-30 | 2014-07-07 | Electric cooker with post-fermentation function and making method of fermented foods |
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| CN201410625675.5A Pending CN104706225A (en) | 2014-04-30 | 2014-11-07 | Electric heating cooker with secondary fermentation function and fermented food making method |
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| CN104095518B (en) * | 2014-04-30 | 2017-02-08 | 王晓东 | Electric cooker with post-fermentation function and making method of fermented foods |
| CN104545464A (en) * | 2014-10-30 | 2015-04-29 | 王晓东 | Food processor with fermentation function and manufacturing method of fermented food starch |
| CN108013738A (en) * | 2016-10-31 | 2018-05-11 | 佛山市顺德区美的电热电器制造有限公司 | A kind of pressure heating control method and cooking apparatus |
| CN106358765B (en) * | 2016-11-16 | 2021-01-12 | 陕西北极宫茶叶有限公司 | Method for culturing eurotium cristatum on solid medium |
| CN108618637B (en) * | 2017-03-20 | 2021-04-27 | 佛山市顺德区美的电热电器制造有限公司 | Control method and control system of cooking appliance and intelligent equipment |
| CN108784382A (en) * | 2017-04-27 | 2018-11-13 | 佛山市顺德区美的电热电器制造有限公司 | Electric heating appliance, electric heating appliance time showing mode control method and device |
| CN109199163A (en) * | 2017-07-07 | 2019-01-15 | 佛山市顺德区美的电热电器制造有限公司 | Cooking apparatus and cooking methods |
| CN107502503A (en) * | 2017-08-18 | 2017-12-22 | 珠海格力电器股份有限公司 | Fermentation control method, electric cooker and process for quickly making fermented food by using electric cooker |
| CN110575048A (en) * | 2018-06-11 | 2019-12-17 | 佛山市顺德区美的电热电器制造有限公司 | Food material processing method, device and system |
| CN111685594B (en) * | 2019-03-12 | 2022-11-29 | 浙江苏泊尔家电制造有限公司 | Cooking appliance and cooking method for cooking appliance |
| CN110840225A (en) * | 2019-11-13 | 2020-02-28 | 遂溪县百事佳电器有限公司 | Baba a kind of deep pot with intelligence aurora knob |
| CN113133639B (en) * | 2020-01-20 | 2022-04-15 | 佛山市顺德区美的电热电器制造有限公司 | Cooking apparatus, control method, control device, and computer-readable storage medium |
| CN112189691A (en) * | 2020-10-12 | 2021-01-08 | 王小倩 | Buffering drainage formula biscuit raw materials processing apparatus |
| CN112314657B (en) * | 2020-11-20 | 2022-03-01 | 河南工业大学 | Quick fermenting installation of old dough |
| CN112956416B (en) * | 2021-01-27 | 2023-01-24 | 吗哪烘焙原料(临沂)有限公司 | Cream whipping device capable of automatically reminding |
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| CN2080368U (en) * | 1987-07-25 | 1991-07-10 | 王宗尧 | Household full-automatic bread-roaster |
| JPH11309070A (en) * | 1998-04-28 | 1999-11-09 | Nippon Dennetsu Co Ltd | Heating device |
| JP2003289822A (en) * | 2002-04-05 | 2003-10-14 | Akira Fukaya | Homemade fermented soybean production machine |
| JP4401130B2 (en) * | 2003-09-12 | 2010-01-20 | エムケー精工株式会社 | Germinated brown rice production device and cooking device having germinated brown rice production function |
| CN2744691Y (en) * | 2004-09-01 | 2005-12-07 | 钟神耀 | Electric cooker for making wine and fermented food |
| CN101181088B (en) * | 2007-12-07 | 2012-07-18 | 华南理工大学 | Zymolysis rice milk beverage and preparation method thereof |
| JP2010115454A (en) * | 2008-11-12 | 2010-05-27 | Takeshi Minami | Electric rice-cooking and bread-baking machine |
| CN201438842U (en) * | 2009-07-16 | 2010-04-21 | 广东阳帆食品有限公司 | Constant-temperature and constant-humidity bean fermentation system |
| CN201451234U (en) * | 2009-07-18 | 2010-05-12 | 广东新宝电器股份有限公司 | Soymilk machine capable of reserving |
| CN201533781U (en) * | 2009-10-30 | 2010-07-28 | 美的集团有限公司 | Bread maker with yoghourt making function |
| CN201781935U (en) * | 2010-08-23 | 2011-04-06 | 上海依达医疗器械有限公司 | Intelligent natto machine for family |
| JP5810280B2 (en) * | 2012-07-20 | 2015-11-11 | パナソニックＩｐマネジメント株式会社 | Automatic bread machine |
| CN104095518B (en) * | 2014-04-30 | 2017-02-08 | 王晓东 | Electric cooker with post-fermentation function and making method of fermented foods |
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| CN104706225A (en) | 2015-06-17 |
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